Bulgur--wheat that has been steamed, dried, and ground--is the basis of many salads in the Middle East. You might have encountered it in tabbouleh, the mint and parsley salad made famous by Lebanese restaurants. In this nutty Turkish salad (pronounced bah-TREEK), the bulgur is not cooked but becomes soft as it absorbs fresh tomato juice.
1 pound coarsely chopped plum tomato
3/4 cup uncooked bulgur
1 teaspoon tomato paste
1 tablespoon olive oil
1/4 teaspoon salt
Dash of crushed red pepper
1/2 cup finely chopped green onions
1/3 cup finely chopped walnuts
How to Make It
Place tomato in a food processor; process until smooth. Combine tomato, bulgur, and tomato paste in a large bowl. Cover and let stand 1 hour. Stir in oil, salt, and pepper. Stir in onions and nuts immediately before serving.